Italian White Bean Soup with Kale (Printable)

Hearty Italian soup with spicy sausage, white beans, and kale in a rich, savory broth.

# Ingredient List:

→ Meats

01 - 1 pound spicy Italian sausage, casings removed

→ Vegetables

02 - 2 tablespoons olive oil
03 - 1 large yellow onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 6 cloves garlic, peeled
07 - 1 bunch Tuscan kale (about 6 ounces), stems removed, leaves chopped

→ Beans

08 - 2 cans (15 ounces each) cannellini beans, drained and rinsed

→ Liquids

09 - 6 cups low-sodium chicken broth
10 - 1 cup water

→ Herbs & Seasonings

11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried oregano
13 - ½ teaspoon crushed red pepper flakes
14 - Salt and freshly ground black pepper to taste

→ Garnish

15 - Freshly grated Parmesan cheese
16 - Extra virgin olive oil
17 - Crusty bread for serving

# Directions:

01 - Preheat oven to 400°F. Place garlic cloves on foil, drizzle with olive oil, wrap, and roast for 20 minutes until soft and golden. Cool, then mash into paste.
02 - Heat 1 tablespoon olive oil in large Dutch oven over medium heat. Add sausage, breaking apart with spoon, and cook 6–8 minutes until browned. Remove with slotted spoon and set aside.
03 - Add remaining olive oil to pot, then add onion, carrots, and celery. Sauté 6 minutes until softened.
04 - Stir in roasted garlic paste, thyme, oregano, and red pepper flakes. Cook 1 minute until fragrant.
05 - Add beans, cooked sausage, chicken broth, and water. Bring to boil, then reduce heat and simmer uncovered for 15 minutes.
06 - Stir in chopped kale and continue simmering 10–12 minutes until tender but vibrant.
07 - Taste and season with salt and pepper as desired.
08 - Ladle into bowls and garnish with Parmesan, olive oil drizzle, and crusty bread if desired.

# Expert Tips:

01 -
  • The roasted garlic paste disappears into the broth giving it a velvety richness that makes everyone think you spent hours simmering a bone broth.
  • It is one of those rare meals that actually tastes better the next day because the beans soak up all that spicy sausage oil.
02 -
  • If you skip the roasting step for the garlic the flavor will be too sharp and will overpower the delicate creaminess of the white beans.
  • Rinsing the beans thoroughly is vital because the liquid in the can often has a metallic taste that ruins the clarity of your broth.
03 -
  • Use a potato masher to crush about a quarter of the beans directly in the pot to create a naturally thick and creamy texture.
  • Always finish each bowl with a generous drizzle of high quality extra virgin olive oil to add a luxurious mouthfeel.
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